chicken and sausage gumbo

★★★★★ 1
By Darla Mays
from Lakewood, WA

I learned this recipe from a good friend, but I add a little twist to mine.. She adds shrimp to her at the end of cooking, right at serving.. I like mine without shrimps.

★★★★★ 1
serves 6-8
prep time 30 Min
cook time 1 Hr

Ingredients For chicken and sausage gumbo

  • 1 lb
    andouille sausage, cut into 1/4 inch thick slices
  • 4
    chicken breasts, boneless and skinless, cut into bite sizes
  • vegetable oil
  • 1 md
    onion, chopped
  • 1
    green bell peppers, chopped
  • 2
    celery ribs, sliced
  • 2 qt
    hot water
  • 3
    garlic cloves, minced
  • 2
    bay leaves
  • 1 Tbsp
    worcestershire sauce
  • 2 tsp
    creole seasoning
  • 1/2 tsp
    dried thyme
  • 1/2-1 tsp
    hot sauce
  • hot cooked rice, cooked in chicken broth
  • chopped green onions for garnish
  • 2 Tbsp
    flour

How To Make chicken and sausage gumbo

  • 1
    Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
  • 2
    Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
  • 3
    Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
  • 4
    Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.
  • 5
    Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
  • 6
    Return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.
  • 7
    Remove gumbo from heat. Serve over hot cooked rice. Garnish, if desired.

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